Monday, 3 June 2013
I have posted the second list of 10 desserts. I will blog about each and every dessert so you as the reader have a chance to try all the delicious desserts yourself. Only after all the desserts on each list has been made and blogged about will I post the next set of 10 until all 80 has been made.
We are 10 desserts down dear foodies! Only 70 left to go! It did take me 40 days to complete the first 10 but it’s all a working progress. I have 160 days, 5 hours, 57 minutes and 30 seconds left to complete the rest! There is nothing stopping us now!
The last dessert on our first list of 10 is Van der Hum liqueur.
Van der Hum was South Africa’s first indigenous liqueur. This wonderfully aromatic liqueur is a blend of brandy, naartjie peel and spices. It was distilled in South Africa for centuries by housewives before it was bottled officially. It is named after Admiral Van der Hum of the Dutch East India Company fleet who is said to have been ‘fond of it to the point of distraction’.
- 1 bottle of good quality brandy
- 4 cloves
- 1 cinnamon scroll
- ¼ freshly ground nutmeg
- 2,5 ml (½ tsp) mace
- 30 ml (2 tbs) naartjie peel
- 500 ml (2 cups) white sugar
- 125 ml (½ cup) water
- 60ml (¼ cup) good quality rum
Step 1 – Pour the brandy into an sterilized glass bottle. A 1 litre bottle is perfect.
Step 2 – Add the cloves, cinnamon scroll, ground nutmeg, mace and finely cut naartjie peel.
Step 3 – Seal the lid and shake the bottle gently every morning and every night.
Step 4 – Allow to infuse for 1 month. Strain the liqueur through a clean muslin cloth.
Step 5 – In a sauce pan boil the water and sugar until very thick.
Step 6 – Combine the liqueur with the sugar syrup and add the rum.
Step 7 – Pour the mixture into a sterilized bottle and reseal. Write the date on the bottle and only after three weeks of adding the syrup can the liqueur be enjoyed.
It has been a very cold and rainy weekend in Cape Town. Sometimes your trusty woollen jersey, a glass of 20 year old brandy or a fireplace right in the middle of the lounge just doesn't cut it. How about a freshly baked apple pie smothered with some hot custard to warm your senses?
I would be lying if I told you that I've always loved apple pie. It is something I learned to like and eventually fell in love with as I got older. The way I see it, if I don’t like something I always ask myself, “Why do millions of other people like it but not me? What am I missing?” This encourages me to try it in all different ways with the hope of eventually liking it and ultimately falling in love with it.
I gave apple pie a chance and lo and behold I actually started liking it. A couple of years ago I couldn't imagine myself enjoying apple pie. Today it’s a matter of “Does it come with cream or custard?” and not “I’ll take a slice of pie but leave the apples”.
I was a bit concerned when I read through this recipe. The whole thing just felt very queer to me. Never the less I pushed through and made it ALMOST exactly according to the recipe. I tweaked a couple of measurements here and there and to my amazement it actually worked and came out beautifully.
This apple pie is a must and I promise you, you will definitely not regret it. Warm yourself this winter with a slice of traditional South African apple pie.
- 125ml (½ cup) sugar
- 1 egg
- 250 ml (1 cup) self-rising flour
- 2,5ml (½ tsp) salt
- 125ml (½ cup) milk
- 6 Granny Smith Apples peeled and quartered
- 15ml (1 tbs) sugar
- 3 cinnamon scrolls
- 60ml (¼ cup) currants
- 60ml (¼ cup) sugar
- 75ml (5 tbs) milk
- 5ml (1 tsp) vanilla essence
- 15 ml (1 tbs) brandy
- 3 cinnamon scrolls (Used in filling)
Step 1 – Beat the butter and sugar until creamy. Add the egg and beat together.
Step 2 – Sift the self-rising flour and salt together and it add bit by bit to the butter mixture.
Step 3 – Spray two 20cm pie dishes with non-stick cooking spray and spread the dough mixture in the pie dish.
Step 4 – Add the quartered apples, sugar, cinnamon scrolls and currants in a sauce pan. Stew until the sugar is melted.
Step 5 – Place the stewed apples and currants into the pie dish and bake for 40 minutes at 180 degrees Celsius.
Step 6 – In a saucepan add the sugar, milk and previously used cinnamon scrolls together. Bring to a boil until the sugar is melted. Let it cool and add the brandy and vanilla essence.
Step 7 – As soon as the warm apple pie comes out of the oven pour the sauce over the hot pie.
Enjoy with hot with some custard or cream :)
Thursday, 30 May 2013
Apricot jam tartlets or Konfyttertjies as it is called in Afrikaans is a very simple and easy tartlet to make. The whole recipe calls for only three ingredients granted you have made the puff pastry ahead of time that is.
Konfyttertjies is basically puff pastry filled with the best apricot jam you can find, preferably homemade and then brushed with egg yolk. The pastry is baked and enjoyed with a cup of sweet Rooibos tea.
I am going to go out on a limb here but I am guessing before now I haven’t had this treat in at least 10 years. If there is a treat I have recently eaten that brought back long forgotten memories it is this.
One thing comes to mind, Beaufort West and the spectacular beauty of the Great Karoo. I might have made a home for myself in Cape Town, but my heart will always belong to the Karoo. I remember once or twice having konfyttertjies and for some reason one person always come to mind, my grandmother. The lady who still bakes pancakes for the church bazaar and recently gotten her Master’s degree for her theses: "The interdisciplinary archaeological research of musical instruments of ancient Israel and Palestine during the Iron Age." Not bad wouldn't you agree?
My grandmother introduced me long ago to konfyttertjies and since then it has become one of my most beloved treats. Sometimes we need a push from the past to bring us back to our roots. For me that push was the taste of sweet and sticky homemade apricot jam in a puff pastry shell with the scent of Rooibos tea lingering in the air.
This might not be a five star dessert or treat, but it is definitely special and dear to me. Simplicity at its best!
- 1 egg yolk
- Apricot jam
Step 1 – Roll out the puff pastry dough until 5mm thick. Work quickly in order to keep the pastry cold.
Step 2 – With a teacup or circular cookie cutter, cut out little circles.
Step 3 – Wisk the egg yolk and with a pastry brush, brush the edges of the dough.
Step 4 – Place one teaspoon of apricot jam in the middle of the dough.
Step 5 – Fold the one side over on itself and with the tip of your finger push the edge of the pastry down.
Step 6 – Lightly brush the top of the pastry with some egg yolk
Step 7 – Bake in a preheated oven at 200-220 degree Celsius for 10 minutes or until golden on top.
Enjoy with a cup of Rooibos tea.
“Barry Hertzog was a Boer general during the second Anglo-Boer War who became Prime Minister of the Union of South Africa from 1924 to 1939. He encouraged the development of Afrikaner culture in order to protect the Afrikaner from British influence.”
During the general election of 1924, supporters J.B.M Hertzog and the National Party showed their side and support by driving only Ford motor cars and baking Hertzoggies. The opposing party of Jun Smuts drove Chevrolets motor cars and baked Smutsies . Both these two desserts are very similar to one another and were named after the leader of the running party. Supporters of Jan Smuts would bake Smutsies and the supporters of J.B.M Hertzog took the Smutsies idea and made it ‘better’ by topping it off not with a light cake mix but with a coconut meringue filling. The dessert was named after J.B.M Hertzog. He himself used to love Hertzoggies.
Hertzoggies are little tarts that consist out of a light nutmeg pastry base filled with delectable homemade apricot jam and topped off with a coconut meringue filling. Hertzoggies are the perfect tea time treat but can also serve as a dessert after a light lunch or dinner.
- 60ml (¼ cup) sugar
- 30ml (2 tbs) butter
- 3 egg yolks
- 15ml (1 tbs) cold water
- 500ml (2 cups) self-rising flour
- 1,25ml (¼ tsp) salt
- 1,25ml (¼ tsp) freshly grated nutmeg
Step 1 – Beat the sugar and butter together and stir in the whisked egg yolks and cold water.
Step 2 – Sift the self-rising flour, salt and nutmeg together.
Step 3 – Add the dry ingredients a little bit at a time to the sugar, butter and egg mixture.
Step 4 – Mix all the ingredients together to make a little dough ball.
Step 5 – Warp the dough with Clingfilm and let it cool in the refrigerator for 1 hour.
Step 6 – Roll the dough out until it is about 5mm thick.
Step 7 – Cut circular shapes from the dough with a tea cup or a cookie cutter.
Step 8 – Line your pan with the cut out dough.
- 60ml (4 tbs) smooth apricot jam
- 3 egg whites
- 250ml (1 cup) sugar
- 500ml (2 cups) dried coconut
Step 9 – Add one teaspoon at a time of the apricot jam to each of the little dough cups.
Step 10 – Whisk the egg whites and sugar until stiff peaks form. Fold in the coconut.
Step 11 – Add a tablespoon or more of the egg white and coconut mixture on top of the dough and jam cups.
Step 12 – Bake in a preheated oven at 180 degrees Celsius for 20 minutes until golden brown on top.
Step 13 – After 20 minutes take the Hertzoggie tarts out of the oven and let it rest and cool on an oven rack.